top of page

In partnership with Mob Kitchen: Roasted Root Vegetable Curry

Updated: May 26, 2020

Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.




500g Parsnips 

500g Carrots 

2 Sweet Potatoes

2 Tbsp Curry Powder 

1 Onion 

1 Bunch of Coriander 

2 Cloves of Garlic 

Knob of Ginger

1 Green Chilli

2 x 400ml Tins Coconut Milk 

1 Lime 

50g Toasted Flaked Almonds

400g Rice



Olive Oil

Get cooking:

  1. Preheat your oven to 180°C.

  2. Peel the parsnips, carrots and sweet potatoes. Cut into the same size smallish chunks. Tip onto a large roasting tray. Pour over 3 tbsp of olive oil and the curry powder. Season well with salt and pepper. Toss everything together, roast in the oven for 30-35 minutes until they are cooked through and beginning to caramelise.

  3. Get your rice on. Cook according to pack instructions.

  4. Meanwhile cut the onion into quarters. Add 3/4 of your coriander saving the rest for garnish. Peel the garlic and ginger and remove the stalk from the chilli (and the seeds if you don’t like it too spicy). Blitz everything in a small food processor, with a splash of water, to a paste - this is your curry base.  

  5. Get a large saucepan over a medium heat. Pour in some oil then scrape in the curry paste. Cook and stir for 5 minutes.

  6. Tip in the coconut milk, then simmer the curry sauce gently away until the roasted roots are ready then tip them into the pan.

  7. Cut the lime in half and squeeze the juice into the curry and stir. Season with salt and pepper. If you haven’t already, make sure your almonds are lightly toasted.

  8. Serve with rice, top with toasted flaked almonds and the coriander leaves. 

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes:

26 views0 comments


bottom of page